Eddie Would Go Yakima Apr recipe - Beer Recipe - Brewer's Friend

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Eddie Would Go Yakima Apr recipe

264 calories 23.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 30 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 10.5 gallons
Pre Boil Gravity: 1.130 (recipe based estimate)
Post Boil Gravity: 1.080 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Tuan
Calories: 264 calories (Per 12oz)
Carbs: 23.5 g (Per 12oz)
Created: Saturday February 26th 2022
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Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb Briess - Brewers Malt 2-Row12 lb Brewers Malt 2-Row 37 1.8 72.7%
2.50 lb Flaked Barley2.5 lb Flaked Barley 32 2.2 15.2%
2 lb Briess - Brewers Oat Flakes / Flaked oats2 lb Brewers Oat Flakes / Flaked oats 32.2 2.5 12.1%
16.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz CTZ0.5 oz CTZ Hops Pellet 15.5 Boil 30 min 10.06 3.3%
0.75 oz CTZ0.75 oz CTZ Hops Pellet 15.5 Boil 10 min 7.12 4.9%
3 oz Yakima Valley Hops - BRU-13 oz BRU-1 Hops Pellet 14.4 Whirlpool 0 min 29.42 19.7%
3 oz Waimea3 oz Waimea Hops Pellet 17.5 Whirlpool 0 min 35.75 19.7%
4 oz Yakima Valley Hops - BRU-14 oz BRU-1 Hops Pellet 14.4 Dry Hop 4 days 26.2%
4 oz Waimea4 oz Waimea Hops Pellet 17.5 Dry Hop 4 days 26.2%
15.25 oz / $ 0.00
 
Yeast
Lallemand - Verdant IPA
Amount:
0.55 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
64 - 73 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 141 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 Volumes
 
Target Water Profile
Newport News Waterworks
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.34 gal Strike 165 °F 152 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 5.16 20.6  
Mash volume with grains 6.48 25.9  
Grain absorption losses -2.06 -8.3  
Remaining sparge water volume (equipment estimates 3.68 g | 14.7 qt) 3.66 14.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.52 g | 26.1 qt) 6.5 26  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume (equipment estimates 5.73 g | 22.9 qt) 10.5 42  
Hops absorption losses (whirlpool, hop stand) -0.23 -0.9  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 10.28 g | 41.1 qt) 5.5 22  
Total: 8.81 35.3
Equipment Profile Used: System Default
 
Notes

Whirlpool: If you can drop your whirlpool temperature to about 170°F (77°C), it does great things for the hop aroma in this beer. The cooler whirlpool preserves more of the volatile oils in the hops, to stay in the wort and thus in the finished beer.

Dry Hop: Add just prior to terminal to avoid oxygen ingress. Once added, drop temp to 60° F for 2 days , the cold crash to 35° for 48 hours. Then keg or package (and drink!).

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  • Last Updated: 2023-04-14 21:56 UTC